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Cooked by: Chef / Last Modified: 7/2/2008 / Base: Vegetables / Number of Servings: 8 |
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Directions: 1. In a jar with a tight fitting lid, combine all dressing
ingredients; shake well. Refrigerate to blend flavors.
2. In a large bowl, combine all salad ingredients except eggs.
3. Just before serving, add enough dressing to coat greens; toss
gently. Top with chopped eggs and serve immediately.
4. Refrigerate remaining dressing.
<pre>Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing
------------------------------------------------------
Calories..............200 Dietary Fiber...........2 g
Protein...............3 g Sodium...............125 mg
Carbohydrates........14 g Potassium............220 mg
Fat..................15 g Calcium..........2% U.S.RDA
Cholesterol.........70 mg Iron.............4% U.S.RDA
</pre>
| Ingredients:
1 Cup(s) Oil
3/4 Cup(s) Sugar
1/3 Cup(s) Catsup
1/4 Cup(s) Vinegar
2 Teaspoon(s) Worcestershire sauce
1/4 Teaspoon(s) Salt
8 Cup(s) Fresh spinach
1 Cup(s) Sliced fresh mushrooms
1/2 Cup(s) Shredded carrots
4 Thin slices red onion
2 Hard-cooked eggs, chopped |
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